Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
View Poll Results: Does smoking with different wood impart a different flavor in food? | |||
Yes | 72 | 94.74% | |
No | 4 | 5.26% | |
Voters: 76. You may not vote on this poll |
|
Thread Tools |
12-06-2013, 09:42 AM | #16 |
Full Fledged Farker
Join Date: 12-18-12
Location: Dewy Rose, Ga USA!
|
Unless you do a side-by-side taste test, I doubt many people could tell a difference. If smoke is applied right, not oversmoked, but as part of the whole experience, very few people will notice any difference.
That said, I have never used mesquite. The majority of my smoking has been oak, hickory, and cherry,(on poultry). My son swears by peach, but I can't tell any difference in the finished product. |
|
12-06-2013, 10:22 PM | #17 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
|
I am right with you there. Still, plenty of people like one wood or another that I do not. If it makes them happy, fantastic!
__________________
Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
|
12-06-2013, 10:25 PM | #18 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
|
I cant tell much difference except Mesquite from all others. Mesquite is Heavy smoke taste. I use hickory mostly but use Pecan, Apple and Cherry also.
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
|
12-07-2013, 12:52 AM | #19 |
On the road to being a farker
Join Date: 10-09-13
Location: North Texas
|
About 60% or 70% of cases there is difference, the remainder may have more to do with other factors besides wood.
|
|
12-07-2013, 08:13 AM | #20 |
is Blowin Smoke!
Join Date: 10-08-13
Location: North East Georgia.
|
Most certainly, for me it does. oak, hickory, pecan for meat and some pork.
Cherry, apple, pear for poultry and some pork. I like cherry for Texas style ribs.
__________________
If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong! |
|
Thread Tools | |
|
|